Dukem Ethiopian Restaurant Stays True to Ethiopian Tradition
by Nakia Herring
Baltimore Times
When you walk into Dukem Ethiopian Restaurant, you are greeted with smiles from the employees and the smells of authentic Ethiopian foods. Dukem, which is located on 1100 Maryland Avenue in Baltimore, just finished renovating their upstairs to accommodate more customers. The Dukem here in Baltimore is an expansion of the original restaurant in Washington, D.C.
Senedu Zewdie, co-owner of Dukem, is proud of the success of the restaurant.
“This is a family owned business. It is run by me and my three brothers. We have been here for almost 18 months,” says Zewdie.
Expanding to Baltimore was an easy decision for Zewdie, because a lot of their customers who traveled to D.C. were from Baltimore.
“Most of our customers from Baltimore would come to D.C. They used to ask us, 'why don't we open a restaurant in Baltimore.' Luckily, we have been very happy here, and the people have been very nice. Everyday we get thanked for being here,” she said.
Dukem is open seven days a week from 11 a.m. to 11 p.m. Their menu is filled with authentic Ethiopian cuisines. You can try the traditional Dukem Salad, the Dukem Special Tibs, which can come in lamb or beef. Or for the chicken lovers, they have the Doro Wot, a tender chicken leg marinated in lemon and seasoned to perfection stewed in red pepper sauce. Zewdie says one of their best sellers is the veggie combination platter. Majority of the food is eaten with your fingers (no utensils). >>more
Baltimore City Paper - by Erin Sullivan "Not only does Baltimore have a new Ethiopian joint, it's an Ethiopian joint with a reputation: The owners of Dukem in Mount Vernon are the same folks who own the well-loved Dukem on U Street in Washington..." >>more
Baltimore Sun
Hot Stuff - Dukem offers a new choice for Ethiopian dining - by
Sloane Brown ''...
The Zewdies bought the property -- which used to be another Ethiopian joint, Ghion -- a year and a half ago and have remodeled the place. Right now, just the downstairs is open -- with about 25 seats and a bar. Getachew Zewdie describes the place as "cozy and nice," with lots of dark mahogany touches, similar to its elder sibling.
The menu is the same is that in D.C., but the prices are about a buck less here, generally ranging from $8.95 to $15.95. There are various lamb, beef, fish, chicken and vegetarian dishes, as well as combo plates, which will run you a bit more money..." >>more
Jewish Times - Baltimore
Taste Of Addis - by Lynn Williams ''Loath as Baltimoreans may be to admit it, that city to our south really does do some things better than we do. Take Ethiopian food. Washingtonians really "get" Ethiopian. For 30 years or so, they've enthusiastically supported an array of restaurants, from casual holes-in-the-wall to elegant places with traditional basketwork tables and live entertainment.
This situation is poised to change, though, thanks to a little bit of Washington know-how. Dukem Ethiopian Restaurant, a popular, upscale spot at 12th and U in D.C., will soon be opening a Dukem II at 1100 Maryland Ave. This is an address already known to Ethiopian buffs, as it was once the home of Ghion, perhaps Baltimore's best-ever place to sample the cuisine.
..." >>more
Baltimore City Paper -
by Erin Sullivan
"Not only does Baltimore have a new Ethiopian joint, it's an Ethiopian joint with a reputation: The owners of Dukem in Mount Vernon are the same folks who own the well-loved Dukem on U Street in Washington..." >>more
AOL CityGuide
'... The house salad -- an unusual combination of tomatoes, onions, jalapenos, greens and garlic slathered in a secret dressing -- sets a high bar for the rest of the meal, inviting diners to try and assess every ingredient, particularly those difficult to determine. Rosemary-marinated lamb or beef swims in onion-accented awaze sauce to create tibs, while kitfo is a mixture of beef tartar with homemade cottage cheese and herb butter. Doro wot is a chicken stew featuring clucker legs or thighs sauteed in butter and cooked in red pepper sauce, while gored gored offers cubed, chunked beef mixed with herbal butter, peppers and onions... >>more
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